Photo of Shrimp & edamame fried cauliflower rice by WW

Shrimp & edamame fried cauliflower rice

Points® value
Total Time
25 min
15 min
10 min
This veggie-packed dinner is sure to satisfy. Loads of plump shrimp and edamame provide plenty of protein, and a combination of baby bok choy, carrots, and scallions bring colourful goodness to the cauliflower rice. We call for a tablespoon of sriracha in the sauce, which gives the finished dish a mild flavour with just a hint of heat; feel free to go up or down on the amount.


Cooking spray

4 spray(s)

Low sodium soy sauce

2 tbsp(s)

Sriracha hot sauce

1 tbsp(s)

Asian fish sauce

1½ tsp(s), divided

Uncooked shrimp

12 oz, medium or large, peeled and deveined

Baby bok choy

3 cup(s), thinly sliced

Shredded carrots

½ cup(s)


3 clove(s), large, minced

Uncooked cauliflower rice

1 pound(s)


cup(s), chopped

Edamame (shelled)

cup(s), thawed if frozen


  1. In a small bowl, stir together the soy sauce, sriracha, and 1 tsp fish sauce; set aside. Coat a large nonstick skillet with cooking spray and heat over medium-high. Add the shrimp to the pan and drizzle with the remaining ½ tsp fish sauce; stir-fry just until the shrimp are done, about 3 minutes. Remove the shrimp from the pan; cover and keep warm.
  2. Off the heat, recoat the same pan with cooking spray and heat over medium-high. Add the bok choy, carrots, and garlic to the pan; stir fry until the bok choy wilts, 2 to 3 minutes. Add the cauliflower rice, scallions, and edamame; stir fry 3 minutes. Stir in the cooked shrimp and the sauce; toss to combine.
  3. Serving size: 1 ½ cups